Borscht

This soup was a must have during those long and cold Russian winters. It's hearty and healthy, Russian soul food at it's best. There are so many different variations of this soup like Polish, Lithuanian, Romanian, Ukrainian and hundreds more. You can eat it hot or cold, with meat or vegetarian. It's perfectly paired with a peace of dark Russian or German bread and a clove of garlic. It'll definitely leave you with a warm feeling inside.

*If you would like to add beef to your borscht, cook the beef separate beforehand until its tender. Then just add during the last 5 minutes of cooking.

Ingredients

2 cartons (32oz) chicken,beef, or veggie broth

1 can (15.5oz) red kidney beans

1 bag (16oz) tri-colored cole slaw

1 bag (10oz) matchstick carrots

2 beets (peeled and cut into matchsticks)

3 russet potatoes (peeled and cut into small cubes)

1 yellow onion (cut into small peaces)

1 small can of tomato paste

oil for frying

salt and pepper

sour cream (optional)

dill and parsley (optional)

1. In a large pot bring the broth to a boil and add the potatoes. Lower the heat high to medium.

2. In a frying pan heat up about 2 tbls of oil. Add the carrots and sautee for about 5 minutes just so the carrots turn slightly golden. Then add the beets and sautee for about another 5 minutes. Add the carrots and beets to the pot with the potatoes. Then add the tri-colored cole slaw.

3. In a frying pan heat up 2 tbls of oil. Add the onion and sautee until it becomes transparent and golden (about 10 minutes). Then add 2/3 (about 75%) of the tomato paste to the onions. You now want to make this into a mixture by adding some liquid from the pot and stirring it together until it forms a saucy consistency.

5. Add the onion and tomato paste mixture to the pot and stir. Let cook for 10 more minutes then add the beans. Try the soup to see if needs more salt.

6. After another 5 minutes of cooking your borscht is done. Take it of the burner and let it sit, covered, for about 15 minutes to let the flavors settle in.

7. Add a dollop of sour cream into a bowl and pour a ladle of borscht over it. Mix it up really good to get an even creamy reddish color. Garnish with parsley, dill, and some pepper.